Cauliflower Casserole - Blumenkohlauflauf

Blumenkohlauflauf for a side dish that tempts almost everyone.

1 cauliflower, in small pieces
1 1/2 cups sour cream
2 small onions, diced
fresh chives and parsley, to taste
garlic salt or powder
salt & pepper
sweet paprika powder
6 tomatoes, sliced
8-10 slices whole wheat bread, toasted
1/2 lb gouda cheese, grated,

Preheat oven to 425. Grease the casserole dish. Cook the cauliflower in salt water until barely tender. Mix the sour cream with the diced onions, herbs, spices (liberal hand with the paprika) and salt & pepper. Drain the cooked cauliflower and add it to the sour cream
mixture, mix well but carefully so as not to break up the cauliflower pieces too much.

Butter a large casserole form. Assemble the casserole in layers: toast, cauliflower mixture, tomatoes then cheese. Repeat until all ingredients are used, top layer should be cheese. Bake for approximately 20 minutes.